Cookies and I have never really got along. I blame it on poor timing and incorrect measuring for this general disgust with each other. Well to be honest - it's a little one-sided since I had a couple of these cookies for breakfast with my coffee this morning and loved them!
But - Thanks to our very own Sara, I tricked them into loving me back. - I now have some cookie know how.
1. I lined my cookie sheets with parchment paper to prevent sticking.
2. I used a small ice cream scoop to make sure that the cookies were uniform in size.
3. I turned my cookies sheets around half way through the cooking time for even cooking.
Brown Sugar Cookies
Crisco Recipes
INGREDIENTS:
1/2 cup Crisco® All-Vegetable Shortening1/2 cup butter
1 1/4 cups firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups Pillsbury BEST® All Purpose Flour
1/2 teaspoon baking soda
1/4 teaspoon salt
DIRECTIONS:
Heat oven to 350ºF.
Beat together shortening, butter, brown sugar, egg and vanilla in medium bowl until light and fluffy. Mix in flour, baking soda and salt.
Shape dough into 1-inch balls or use small cookie scoop. Place 2-inches apart on ungreased baking sheet.
Bake 12 to 14 minutes or until golden brown. Remove to cooling rack after 1 minute.
What do you have trouble making? Let us know and maybe we could offer some tips!
